Watermelon Gazpacho Recipe
Gazpacho is one of the most famous recipes of Spanish cuisine. It is one of the recipes added to the top of the lists of cold soup recipes. It is one of the rare recipes that is both cool, fulling and healthy and goes very well in hot summer days. In Spain, you can make gazpacho yourself at home, or you can find different types and different brands at very affordable prices in the supermarkets. So affordable that the gazpacho you make at home will probably cost more. But of course, we don't make the choice between making food at home or buying it just by looking at the price. Although my choice is more expensive, I prefer to wash the ingredients cleanly at home and make them myself without using any additives.
Although I generally stick to the classic gazpacho recipe, which is my favourite, I also try different versions from time to time. The watermelon gazpacho is one of them. Especially if there is a slice of sad watermelon left in the refrigerator from the previous day, it is great to be able to turn that slice into a delicious cold soup.
Gazpacho is not normally spicy, but I sometimes secretly add thyme, isot or chili pepper flakes. While serving, generally only olive oil is drizzled on top or if you want it to be more colourful, finely chopped tomatoes, peppers, cucumbers, etc. is added. I've only seen a few recipes that add feta cheese. I really liked this idea, as I like cheese both with tomatoes and watermelon. So I did not miss this opportunity and tried it. I really liked it. If you like cheese-watermelon and cheese-tomato duos, you can serve your gazpacho with your favorite cheese.
You may find it difficult to think of watermelon and onion together in the same recipe. Since watermelon and onion are not the only ingredients in the recipe, it would not be right to seek the harmony of only these two. All the ingredients in the recipe come together to create a completely different flavor. Watermelon and onion are also part of this flavor. The taste of both cannot be felt separately. So the gazpacho doesn't taste bad either. Watermelon just adds a nice sweetness to the recipe.
Enjoy the recipe...
- 300 g of watermelon,
- 400 g of tomatoes,
- 1 green pepper,
- 1 cucumber,
- 1/2 onion,
- 1 clove of garlic,
- 6 tablespoons of apple cider vinegar,
- 4 tablespoons of olive oil,
- Salt to taste.
- Chop the watermelon, tomatoes, pepper, cucumber and onion coarsely and take them in a deep bowl,
- Cut the garlic in half and add,
- Add vinegar, olive oil and salt,
- Process all the ingredients with an immersion blender,
- Place a strainer on another bowl and pass the mixture through a strainer,
- If you wish, you can add water to make it more fluid according to your taste, vinegar to increase its sourness or salt if it's not enough,
- You can serve it cold by drizzling olive oil on top and garnishing with crumbled cheese, sliced tomatoes and peppers.